Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables

Abstract

Abstract:The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-conventional approaches able to preserve the quality of this kind of product, with a special focus on some new ways, as follows: (1) use of edible or antimicrobial-containing coatings (e.g., chitosan-based coatings) on fruits or vegetables; (2) alternative modified atmospheres (e.g., high O2-modified atmosphere packaging (MAP)) or the use of essential oils in the headspace; (3) conditioning solutions with antimicrobials or natural compounds for fruit salad; and (4) biopreservation and use of a probiotic coating.

Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations

“…In the last years, many countries launched food policies aimed at encouraging healthy diets. The massive and continuous campaigns of advices for a correct alimentation made consumers more and more shrewd concerning the damages caused by unhealthy foods (Corbo et al, 2015). This phenomenon has determined an increase in the request for vegetable products and it is the basis of the success of readyto-eat (RTE) fresh produce.…”

Biocontrol Processes in Fruits and Fresh Produce, the Use of Lactic Acid Bacteria as a Sustainable Option

“…Thus, they slow down oxidation reactions and protect aroma, texture and color while reducing microbial contamination. Edible films also serve as carriers of antimicrobial substances and are considered part of the final product (Sánchez-Ortega et al, 2014;Corbo et al, 2015;Heydari et al, 2015). The main difference between films and coatings is the cover thickness (Sánchez-Ortega et al, 2014).…”

“…Protein-based edible films provide a good barrier against oxygen and carbon dioxide and adhere well to hydrophilic surfaces. However, their application is limited by poor water vapor resistance due to the hydrophilicity of some proteins and are susceptible to proteolytic enzymes (Sánchez-Ortega et al, 2014;Corbo et al, 2015). Lipid coatings are efficient barriers against moisture and improve the appearance of surfaces (Corbo et al, 2015).…”

“…However, their application is limited by poor water vapor resistance due to the hydrophilicity of some proteins and are susceptible to proteolytic enzymes (Sánchez-Ortega et al, 2014;Corbo et al, 2015). Lipid coatings are efficient barriers against moisture and improve the appearance of surfaces (Corbo et al, 2015). The functionality of the edible coatings can be increased by adding some additives to help the preservation and quality of food, including antimicrobial compounds, antioxidants, organic acids, essential oils, etc.…”

Effect of carboxymethyl cellulose/candelilla wax coating containing ascorbic acid on quality of walnut (Juglans regia L.) kernels

“…The last decade, however, has seen that consumers more than ever demand for ready‐to‐eat foods (Contini et al ., ). The rising customer expectations for preprocessing of raw seeds, fruits and vegetables stimulate the seeking of new shelf life extension solutions for minimally processed fresh‐like products (Corbo et al ., ). Packaging is an essential medium for preserving quality and minimising wastage of shelled nuts.…”